Cooking options for roast beef

Quality cooked meat will always decorate any festive table.The best option for family meetings is roast beef. This is a traditional English dish that has an exquisite taste, while taking very little time and energy for cooking.

The name of the dish "roast beef" is borrowed from traditional English recipes, it remained unchanged, so the chefs of all countries used in its original form. The definition consists of two parts: “growth” - which means “fry” and “beef” - translated as beef. Accordingly, it is obvious that roast beef is roast beef, however, some famous people preferred to make a dish of other types of meat. For example, American President Winston Churchill preferred pork and was very pleased with this recipe.

By the way, beef is considered quite a difficult product, very tough and very difficult to process. Moreover, in the XVIII century, when this dish became world famous, beef cost much more than all other types of meat. At that time in the UK, it was more often extinguished and made of minced meat; besides, famous meat pies were very popular.

Today, the product is affordable, so you can cook a variety of dishes from it, but roast beef is still one of the most delicious and in its own aristocratic dishes. Separately, it should be said about the caloric content - 100 g of such meat product contains about 175 kcal, while the protein content is 19.25 g, fat - 10.7 g, but there is no carbohydrate in roast beef.

The product is not only tasty and nutritious, but also useful, it contains ashes, vitamins of group B and tocopherol, as well as useful minerals like calcium, magnesium, sodium, phosphorus, selenium, iron and potassium. All of them have the most beneficial effect on the functioning of the nervous and musculoskeletal systems. Moreover, the beneficial properties of all these components are not destroyed during aggressive heat treatment.

The inclusion of roast beef in the diet helps to stimulate metabolism and blood formation, and in addition, baked meat has anti-inflammatory, immunomodulatory and antioxidant effects. However, people suffering from excess cholesterol, as well as cardiovascular pathologies and urolithiasis, it is better to refrain from eating this dish.

English scruples are known to all and in the choice of product it is manifested in full. A piece of meat for roast beef must necessarily be quite bulky, which is why the middle part of the back is often used, up to about the fourth rib — the pieces are already larger than the tail, but their diameter decreases. The main requirement - the meat must be fresh, but at the same time from the moment the animal was slaughtered, at least 3 days must pass. It is then that enzymes begin to form that contribute to the softening of the protein, which makes the finished dish so tender.

Steamed veal does not emit enzymes, therefore during cooking it becomes more rigid. You also do not need to buy frozen meat, it is best to buy fresh tenderloin from a trusted private trader, wrap it with cling film and stand in a cool place at 0 degrees for about 5 days. This is the only way you can get an appetizing, tasty and flavorful dish. Sometimes at the points of sale they offer ready-made blanks for roast beef in special vacuum packaging - they can also be used, however, it is important to pay special attention to the storage time of the product and its shelf life.

There are many step-by-step recipes for appetizing roast beef, let's stop at the most popular ones.

With meat, you should remove all the conductors and films and keep in the temperature of 20-25 degrees for about 2-3 hours, in this case, during cooking, it will be baked very evenly and will be juicy. In this case, the larger the piece, the more juicy the final product will be released, so try to take pieces of two kilograms. You will also need salt, a mixture of peppers and sunflower oil. A piece of meat should be tied up with a string, so that it remains flat and rubbed with spices and salt on all sides, spread with butter, then put in a deep bowl and let it marinate for about half an hour.

After the allotted time, the future roast beef should be placed in a pre-heated pan and fry on all sides until it forms a crust. As soon as this happens, put the roasted piece in the oven and heat it for 25 minutes at 200 degrees, then turn down the heat a little so that the heating level is 150 degrees and bake for another half hour. The readiness of the dish is checked with a skewer, after which it is necessary to turn off the stove and leave the finished dish for another 20-25 minutes.

This dish will require a wider range of ingredients:

• beef;
• butter;
• salt;
• Provencal herbs;
• black or red pepper;
• nutmeg;
• Dijon mustard;
• soy sauce;
• orange juice;
• honey.

Meat must be washed, rid of the films and dried, then put in a deep container and pour the marinade. To make the pouring, you should mix the butter with the juice, hot mustard, soy sauce, and add a little honey, salt and any spices. The meat is kept in the marinade for about 2-4 hours, after which it is slightly fried in hot oil until golden brown appears. Next, you will need several sheets of foil so as to completely wrap a piece of beef in two layers - beef prepared in this way should be sent to an oven preheated for an hour.

The recipe for aromatic roast beef from fresh beef will not leave absolutely anyone indifferent, while the addition of an unusual sauce will give the dish new shades and will favorably emphasize its meat flavor. You will need:

• marbled beef;
• sunflower oil;
• sea ​​salt;
• set of spices.

To make the sauce you need:

• fresh horseradish;
• mustard;
• pickled gherkins;
• country sour cream;
• natural fat cream.

To make a Russian sauce, you must rub horseradish on a fine grater, add chopped cucumbers to it, as well as mustard and dairy products (cream and sour cream). On this sauce can be considered ready.

The oven is heated to 250 degrees, and while it is warming up, it is necessary to let the meat "breathe" at an ordinary room temperature for 40-60 minutes.

Then you should combine salt with butter and prepared dry spices, it is best to use ground pepper, because all other seasonings can kill the taste of meat. This mixture should be thoroughly grated beef, put on a hot baking sheet and send to the oven for half an hour. As soon as a crust forms, it will be necessary to reduce the heat to 150 degrees and cook until ready.

Quite interesting is the recipe for cooking English roast beef on the grill, although it is quite difficult to cook it, because you will need to maintain the required temperature all the time. The gas grill can best handle this job. To begin with, marinate the meat - for this, lemon juice is mixed with salt and a mixture of peppers. With this composition, the entire piece of meat is plentifully greased and placed in a cool place for 9-10 hours, for example, at night.

Grilled meat is best baked in foil; before that, the meat should be wrapped with a harness so that it takes the form of a keg. If you do not do this, then during baking, the beef will simply lose all its shape.Gas grill should be set at 130 degrees, then put on it pickled veal and wait until it is ready. Roast beef, cooked in the grill, has a more piquant taste and aroma.

If you wish, you can cook meat according to the English recipe on embers. In this case, you have to tinker to ensure the constancy of the temperature in the grill. Roast beef is cooked in a slow cooker, while you can use absolutely any recipe from all of the above.

The readiness of roast beef should ideally be checked with a special thermometer, which can measure the temperature in the middle of the prepared product - it should be 60-65 degrees. However, few people have such a gadget at hand, so you can use the most ordinary wooden stick. If, with a deep puncture, you see that the meat is soft, pinkish and juicy, then you can safely turn off the oven and leave the meat for another quarter of an hour.

Roast beef is usually served both hot and cold. Cooked meat is placed on a large plate and cut across the fibers into pieces with a thickness of 1.5-2 cm. Traditionally, English roasted roast beef is served with peas and seasoned with mustard and horseradish. If you are planning to set up a buffet table, then you should supplement the dish with gherkins, small cherry tomatoes and lettuce leaves.

As the main hot dish, preference should be given to baked potatoes with meat, sweet peppers. It is also customary to sprinkle the meat with green onions before serving. Roast beef is perfectly combined with various cereals, as well as macaroni and stewed vegetables, it is advisable to serve it along with Armenian lavash or other oriental bread.

Properly cook this dish at home is a snap. Beef roast can be used as a main dish for lunch and dinner, as well as a snack, if you decide to arrange a small gathering at home. In any case, the roast beef will be a real decoration of the table, which will make a meeting with family and friends truly cozy, atmospheric and warm.

The recipe for roast beef with mustard sauce is presented in the video below.